Brewing a Kentucky Common with Jalapeño
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- čas přidán 29. 06. 2024
- Peppers in beer can be a bit of a ~hot~ topic, but today we're going to try and make a cool Kentucky Common, and dose it with maybe just a bit too much jalapeño.
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Recipe was designed with the Brewfather app.
Check out the Anvil Foundry here!
www.anvilbrewing.com/foundry-6-5
My gear: (listed in order of appearance)
• Water Filtration: Portable Reverse Osmosis water filter
• Digital Mini scale, 200g
• Mash Tun: Anvil Foundry (6.5 gallon capacity)
• Anvil Steam Condenser
• Grain Mill: Malt Master R2 Pro (modified with corded drill)
• Hop Strainer: LUCKEG Brand 300
• Fermenter: SS Brewtech 7gal conical with FTSS and FTSS extensions
• Hydrometer
• Keg: 2.6 Gallon Torpedo Slimline Keg
• 5 Gallon CO2 tank and regulator
• 5 Gallon Wide mouth PET carboy
• Custom built Keezer System with Intertap Taps
(Hydrometer, connectors, miscellaneous tubing purchased through MoreBeer)
If you decide to brew this batch, or want any more info on my equipment, process, or recipe, leave a comment and let me know how it turned out!
I like spice, and I like beer, but all the jalapeño beers I’ve ever had I didn’t care for that much, cheers, and great video.
I have this feeling in the back of my mind that it could work, maybe with exactly the right style, the right pepper, and the right dosage. But in the attempts I’ve tried so far, you’re absolutely right.
I'm always curious about trying spicy beers at beerfests but never had the courage to brew one up. Love the idea behind this, might have to give it a go, I'll just go very very light with the pepper
I think it can definitely work with the correct style, and dosage! But like Jalapeño Icarus this time i’m afraid I flew a bit too close to the sun
Great job. Great channel!
Great video man. I brewed as KC myself recently and I definitely can see that it'd lend itself to some spicy adjuncts such as Jalapeno peppers. If you're working with tinctures, you could just figure out a nice ratio beforehand by pouring a glass of beer (maybe 100ml, 3.5 fl oz) and just adding some of the tincture with a syringe. In fact, I'll be at our Nürnberg club meeting tonight and got some of my KC left, I might as well add a little bit of my tincture! Thanks for the inspiration.
Fun idea to throw jalapenos in. I love a good jalapeno beer, but I imagine it is super tough to get right.
Always fun to experiment though. Cheers!
Yeah I’m definitely interested in trying some more commercial examples. Makes finding a good example of the concept even more impressive! Cheers!
Agreed. I made a jalapeño beer earlier this year and it’s the only beer I’ve ever dumped so far.
I salute your dedication to trying it out! And also understand your decision to dump it out 🍻
Great video. BTW the spiciness will subside with lagering. Then only crisp, vegetal and slightly tingling sensation will be left. Which might make this beer something you'd brew again. Give it some time. Give it a chance. It might surprise you.
Thanks Vesko! I’m certainly excited to try it more as it develops. Maybe you’re right and it could be a pleasant surprise down the line. 🍻
Interesting! I add a lot more salts. I wonder if I’m adding too much. I often get an aroma in my beers that’s hard for me to describe. My best comparison is “cheap crappy beer.” I really wish there was a club in my area where someone who knows a lot more than me could identify this smell.
Hmm, that’s interesting. Are you filtering your water? If not do you have a good idea of your water chemistry to start?
@@5minutebrewery I’m using RO water from Culligan. I also wonder if this is being driven by my mash temperature. Even with recirculation on my Anvil, it gets above my desired temp by 3-5 degrees. Perhaps instead of mashing at 152, I should try 149. Also, maybe I’m just drinking it too quickly. I keg it five days after it hits FG (sits about 10-14 days in the fermenter), carb it, and drink within a week. Maybe I should let it condition longer.
This is a sin! Lol but for real I might consider this combination.
It was fun to try!! But certainly one of those times I’m glad I don’t brew 5 gallon batches anymore 🍻